The Ultimate Lemon Blueberry Loaf: A Moist & Zesty Recipe
Estimated reading time: 7–9 minutes | Prep time: 20 minutes | Total time: 2 hours 45 minutes
Key Takeaways
- Unforgettably Moist & Tender: This recipe uses buttermilk and a precise creaming method to guarantee a soft, tender crumb that melts in your mouth.
- Bright, Zesty Flavor: Packed with fresh lemon zest and juice, every bite delivers a vibrant citrus burst perfectly balanced by sweet, juicy blueberries.
- Beginner-Friendly & Foolproof: With simple, step-by-step instructions and pro tips, even novice bakers can achieve a perfect, bakery-quality Lemon Blueberry Loaf.
- Freezer-Friendly for Later: This loaf freezes beautifully, making it an ideal make-ahead dessert or breakfast treat. Simply thaw and glaze when you’re ready to serve.
- Versatile Serving Options: Delicious on its own with coffee or tea, or dressed up with a scoop of vanilla ice cream for an elegant, easy dessert.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
Get ready to fall in love with the most delightful, sun-kissed treat you’ve ever baked. This homemade Lemon Blueberry Loaf is the perfect harmony of bright, zesty citrus and sweet, bursting blueberries, all wrapped up in an incredibly moist and tender cake. It’s a simple recipe that delivers impressive, bakery-level results every single time, making it a go-to for bakers of all skill levels. The texture is simply divine—a soft, buttery crumb that stays moist for days, topped with a sweet and tangy lemon glaze that adds the perfect finishing touch.
What makes this particular recipe so special is the careful balance of ingredients and techniques that guarantee success. From creaming the butter and sugar to airy perfection to the simple trick that keeps the blueberries from sinking, we’ve covered all the bases. This family-friendly dessert is perfect for any occasion, whether you’re hosting a brunch, looking for a cheerful afternoon snack with a cup of tea, or need an easy dessert to bring to a gathering. Prepare to fill your home with the intoxicating aroma of lemon and vanilla as this beautiful loaf bakes to golden perfection.
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the key to achieving the perfect texture for this Lemon Blueberry Loaf. Here’s exactly what you’ll need:
For the Lemon Blueberry Loaf
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for tossing the blueberries. This provides the structure for our loaf.
- Baking Powder: 1 1/2 teaspoons. This is our leavening agent, which helps the loaf rise and become fluffy.
- Salt: 1/4 teaspoon. A crucial ingredient that balances the sweetness and enhances all the flavors.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature. Using room temperature butter is essential for a proper creaming process.
- Granulated Sugar: 1 cup (200g). Provides sweetness, moisture, and helps create a tender crumb.
- Fresh Lemon Zest: 2 tablespoons (from about 2 medium lemons). The zest contains the most concentrated lemon flavor and aroma.
- Large Eggs: 2, at room temperature. Room temperature eggs mix more evenly into the batter, creating a lighter texture.
- Vanilla Extract: 1 teaspoon. Adds a wonderful warmth and depth that complements the lemon and blueberry.
- Buttermilk or Full-Fat Plain Yogurt: 1/2 cup (120ml), at room temperature. The acidity in buttermilk creates an exceptionally tender and moist loaf cake.
- Blueberries: 1 cup (150g), fresh or frozen. Both work well in this simple recipe.
For the Simple Lemon Glaze
- Powdered Sugar: 1 cup (120g), sifted to remove any lumps for a smooth finish.
- Fresh Lemon Juice: 2-3 tablespoons. Provides the tangy flavor for our delicious glaze.
Step-by-Step Instructions
Follow these simple steps to bake a flawless loaf cake from scratch. The key is to work gently and avoid overmixing the batter.
- Preparation: First, preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides to make removal easy.
- Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and salt. Set this aside. This step ensures the leavening is evenly distributed.
- Coat the Blueberries: In a small bowl, gently toss the fresh or frozen blueberries with the remaining 1 tablespoon of flour. This clever trick helps prevent the berries from sinking to the bottom of your Lemon Blueberry Loaf.
- Cream Butter, Sugar, and Zest: In a large bowl with an electric mixer, beat the softened butter, granulated sugar, and fresh lemon zest on medium-high speed for 3-4 minutes until very light, pale, and fluffy. This step is critical as it incorporates air into the batter, which creates a tender crumb.
- Add Eggs and Vanilla: Reduce the mixer speed to medium and add the room temperature eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until just combined.
- Alternate Wet and Dry Ingredients: With the mixer on its lowest speed, add one-third of the dry ingredient mixture, followed by half of the buttermilk. Repeat the process, ending with the final third of the dry ingredients. Mix only until just combined—do not overmix!
- Fold in Blueberries: Using a rubber spatula, gently fold the flour-coated blueberries into the batter until they are evenly distributed. Be careful not to crush the berries or overwork the batter.
- Bake to Perfection: Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes. To check for doneness, insert a wooden skewer into the center; it should come out with a few moist crumbs attached, but no wet batter.
- Cool Completely: Let the loaf cool in the pan on a wire rack for 15-20 minutes before using the parchment paper overhangs to lift it out. Allow it to cool completely on the wire rack before glazing. This step is crucial, as glazing a warm loaf will cause the icing to melt.
- Glaze and Serve: Once completely cool, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice until smooth. If needed, adjust the consistency with more juice or sugar. Drizzle the glaze over the top of the loaf, let it set for about 20 minutes, then slice and enjoy!
Watch: How to Make It
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Loaf
- Room Temperature is Key: For a smooth, uniform batter, your butter, eggs, and buttermilk must be at room temperature. This helps them emulsify properly, trapping air for a lighter, fluffier cake.
- Do Not Overmix: This is the most important rule of tender cake baking! Once the flour is added, mix on the lowest speed until just combined. Overmixing develops gluten and results in a tough, dense loaf.
- Avoid a Sunken Center: A sunken loaf is often due to underbaking or opening the oven door too early. Trust the baking time and only check for doneness in the last 10 minutes. The toothpick test is your best friend!
- Fresh is Best: Always use fresh lemon juice and zest for the brightest, most authentic flavor. The essential oils in the zest provide an incredible aroma that bottled juice just can’t match.
Easy Variations You Can Try
- Add a Crunch: Fold in 1/2 cup of chopped walnuts or pecans along with the blueberries for a delightful textural contrast.
- Raspberry-Lemon Loaf: Swap the blueberries for fresh or frozen raspberries for a different, equally delicious tart flavor.
- Orange-Cranberry Loaf: In the winter months, try using orange zest and dried cranberries for a festive twist.
- Cream Cheese Swirl: Before baking, drop dollops of a sweetened cream cheese mixture (4 oz cream cheese, 1 egg yolk, 2 tbsp sugar) onto the batter and gently swirl with a knife.
How to Serve & Store Your Lemon Blueberry Loaf
This loaf cake is wonderfully versatile. Serve a slice on its own with a hot cup of coffee or tea for a perfect afternoon pick-me-up. To elevate it into a more decadent dessert, serve it slightly warm with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a smear of tangy cream cheese.
To store your Lemon Blueberry Loaf, keep it in an airtight container at room temperature for up to 3 days. If you need to store it longer, it will last in the refrigerator for up to a week. For the best texture, always allow refrigerated slices to come back to room temperature before enjoying. If you loved this recipe, try our reader-favorite moist banana bread next!
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work perfectly. Do not thaw them before use; add them to the batter directly from the freezer. Tossing them in flour first is extra important to prevent them from sinking and bleeding color into the batter. You may need to add 3-5 extra minutes to the baking time.
Can I freeze this Lemon Blueberry Loaf?
Absolutely! For best results, freeze the loaf unglazed. Wrap the completely cooled loaf tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight at room temperature before preparing and adding the fresh glaze.
Can I reduce the amount of sugar in this recipe?
While you can, it’s not highly recommended. Sugar does more than sweeten; it adds moisture, contributes to the tender texture, and helps with browning. Reducing it by more than ¼ cup (50g) will negatively affect the final result. A better option for less sweetness is to make a thinner glaze or omit it.
My blueberries all sank to the bottom. What did I do wrong?
This is a common issue! The key is to toss the blueberries in 1 tablespoon of flour before folding them in. This light coating helps them “grip” the batter and stay suspended. A batter that is too thin (from inaccurate measurements) can also cause this, so be sure to measure your ingredients correctly.
